科研产出
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1Molecular structure of starch isolated from jackfruit and its relationship with physicochemical properties
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来源：SCIENTIFIC REPORTS
年份：2017
2Effect of degree of polymerization of amylopectin on the gelatinization properties of jackfruit seed starch
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机构：
来源：FOOD CHEMISTRY
关键词： Jackfruit starch; Amylopectin; Degree of polymerization; Gelatinization properties
年份：2019
3Effects of moisture content on digestible fragments and molecular structures of high amylose jackfruit starch prepared by improved extrusion cooking technology
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机构：
来源：FOOD HYDROCOLLOIDS
关键词： Jackfruit starch; High amylose; Moisture content; Digestible fragments; Molecular structures; Improved extrusion cooking technology
年份：2022
4Retrogradation behavior of amylopectin extracted different jackfruit cultivars seeds in presence on the same amylose
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机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Jackfruit starch; The same amylose; Degree of polymerization of amylopectin; Retrogradation behavior
年份：2019
5The multi-scale structure and in vitro digestive kinetics of underutilized Chinese seedless breadfruit starch
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机构：
来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
关键词： Chinese seedless breadfruit starches; Multi-scale structure; Digestive kinetics; Anti-digestive mechanism
年份：2024
6Jackfruit starch: Composition, structure, functional properties, modifications and applications
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机构：
来源：TRENDS IN FOOD SCIENCE & TECHNOLOGY
关键词： Jackfruit starch; Structure; Properties; Modifications; Applications
年份：2021
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